Saturday, August 17, 2013

Speculoos Cookies | World Cookies for Baking Partners #13

Speculoos are Dutch Spiced Cookies. These are like spiced shortbread cookies baked in Netherlands for St.Nicholas Feast in December or around Christmas.

 I love baking cookies and have a special affinity towards spiced ones. So I loved the World Cookies Challenge that was given by Swathi and Sowmya for Baking Partners #12 this time.

Also it was so long that I posted something on this space.What item better than a spiced cookie? It was actually a cookie sandwich recipe, but I didn't fill them as the first batch were toooo good to resist and so decided to have/serve them as such.

Oops let me stop and lets go straight to the recipe.I need to finish this and munch on.Two lone cookies are waiting for me .. unless ofcourse Daughter dear smells them out ;)

Ingredients:

Cubed Cold Butter : 8 tbsp or 100g or 1 stick or 1/2 cup

Sugar: 1/3 cup
Light Brown Sugar (I used demerara) : 12 tbsp
Salt: 1/2 tsp

Baking Soda: 1/4 tsp

Ground Cinnamon: 2.5 tsp
Ground Nutmeg: 1/4 tsp
Ground Ginger: 1/2 tsp
Ground Cloves: 1/4 tsp
Fresh Grated Pepper: 1/4 tsp

Egg: 1 or Ener Egg: 1.5 pkd tsp of Ener G + 2-3 tbsp of water
Vanilla : 1 tsp Molasses: 1 tsp All Purpose Flour: 1 and 3/4 cup

Preparation:
In a food processor, blend together the cubed butter, sugars, salt, soda and the ground spices on medium speed till well incorporated or for about 30 seconds.

Add in the vanilla, egg and molasses and blend on medium speed for another 1-2 minutes scrapping the sides of the bowl if needed.

Add the flour and beat in medium speed till all the flour is incorporated.

Scrap the dough -slightly sticky- on to a plastic wrap,cover it  and shape it into a disc and chill for about 30 minutes atleast or upto 2 days. The dough can be frozen for upto 3 months as well.

Preheat the oven to 190 C / 375 F.
Take out the dough, roll it out into a 1/4' inch. I did this within the plastic wrap to avoid mess. You can turn the dough out on a floured surface and roll it out.

Using cookie cutter of desired shape, cut out cookies and place them on a parchment lined or greased cookie sheet leaving an inch of space between them.

Bake the cookies for 8-10 minutes until they start to darken around the edges. Take out and let them cool in the sheet for about 10 minutes after which transfer them to a wire rack to cool completely.



When I took them out after 8th minute, the centre was just set and they sort of crisped up in the cookie sheet upon cooling.  
I loved them as such and hence didnt go for filling. The cookies if remaining can be stored in fridge in an airtight container.


Now Lets see what other baking partners baked for this World Cookies Challenge:

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